Nidi di Rondine

About This Recipe

Nidi di Rondine — 'swallow's nests' — are among the most beloved dishes of San Marino. Sheets of fresh pasta are spread with creamy béchamel, cooked ham, and melted Emmental, then rolled into tight cylinders, sliced into rounds, baked in tomato sauce until the spirals fan out like birds' nests. Visually spectacular and deeply satisfying.

Ingredients

Serves 4

• 250 gfresh lasagne sheets (4 large sheets)
• 150 gcooked ham, thinly sliced
• 150 gEmmental cheese, grated
• 300 mlbéchamel sauce
• 250 mlsimple tomato sauce
• 30 gParmesan, grated

Instructions

1. 1

   Prepare the sheets

   Blanch fresh lasagne sheets in salted boiling water for 1–2 minutes until pliable. Lay flat on a clean tea towel and pat dry.

2. 2

   Fill and roll

   Spread a thin layer of béchamel over each sheet. Arrange ham slices evenly, then scatter Emmental. Starting from the long edge, roll each sheet tightly into a cylinder.

3. 3

   Slice into nests

   Cut each roll into 3 cm rounds. They should look like spiralled circles — the nests.

4. 4

   Bake in tomato sauce

   Spread tomato sauce in a baking dish. Stand the nests upright, closely packed, spiral-side up. Spoon remaining béchamel over the top. Scatter with Parmesan. Bake at 190 °C for 25–30 minutes until golden and bubbling.

5. 5

   Serve

   Rest 5 minutes, then serve hot, spooning the sauces over each portion.

Variations

• •

  Replace ham with roasted mushrooms for a vegetarian version.

• •

  Add a layer of spinach to the filling.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate assembled dish unbaked up to 24 hours; add 5 minutes to the bake time.

Frequently Asked Questions